A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk

Fan, Xiankang; Li, Xiefei; Zhang, Tao; Xu, Jue; Shi, Zihang; Wu, Zhen; Wu, Jihuan; Pan, Daodong; Du, Lei

doi:10.3390/foods10123066

Cited by 19 publications

(14 citation statements)

References 36 publications

(40 reference statements)

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“…The majority of currently described LAB-based qPCR assays are limited to quantifying and monitoring certain species ( L. lactis, Streptococcus thermophilus, Lacticaseibacillus paracasei, Lactococcus garvieae, etc.) during fermentation ( 30 – 32 , 41 , 45 ). However, a qPCR assay established by Erkus et al .…”

Section: Discussionmentioning

confidence: 99%

A multifaceted investigation of lactococcal strain diversity in undefined mesophilic starter cultures

White,

Eraclio,

McDonnell

et al. 2024

Appl Environ Microbiol

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The dairy fermentation industry relies on the activity of lactic acid bacteria in robust starter cultures to accomplish milk acidification. Maintenance of the composition of these starter cultures, whether defined or undefined, is essential to ensure consistent and high-quality fermentation end products. To date, limited information exists regarding the microbial composition of undefined starter culture systems. Here, we describe a culture-based analysis combined with a metagenomics approach to evaluate the composition of two undefined mesophilic starter cultures. In addition, we describe a qPCR-based genotype detection assay, which is capable of discerning nine distinct lactococcal genotypes to characterize these undefined starter cultures, and which can be applied to monitor compositional changes in an undefined starter culture during a fermentation. IMPORTANCE This study reports on the development of a combined culture-based analysis and metagenomics approach to evaluate the composition of two undefined mesophilic starter cultures. In addition, a novel qPCR-based genotype detection assay, capable of discerning nine distinct lactococcal genotypes (based on lactococcal cell wall polysaccharide biosynthesis gene clusters), was used to monitor compositional changes in an undefined starter culture following phage attack. These analytical approaches facilitate a multifaceted assessment of starter culture compositional stability during milk fermentation, which has become an important QC aspect due to the increasing demand for consistent and high-quality dairy products.

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Section: Discussionmentioning

confidence: 99%

A multifaceted investigation of lactococcal strain diversity in undefined mesophilic starter cultures

White,

Eraclio,

McDonnell

et al. 2024

Appl Environ Microbiol

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“…Fresh emulsions were precooled at −80°C and placed in the freeze‐dryer for 24 h to obtain dried powder. The morphology of dried GLOE was observed by using scanning electron microscopy (SEM) of Hitachi SU8100 (Hitachi, Tokyo, Japan) and the powder samples were allowed to adhere to the gold‐plated carrier before testing 26 …”

Section: Methodsmentioning

confidence: 99%

“…The morphology of dried GLOE was observed by using scanning electron microscopy (SEM) of Hitachi SU8100 (Hitachi, Tokyo, Japan) and the powder samples were allowed to adhere to the gold-plated carrier before testing. 26…”

Section: Confocal Laser Scanning Microscopy (Clsm) Of Gloementioning

confidence: 99%

Soy protein isolate–guar gum–goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures

Fan,

Li,

Shi

et al. 2023

J Sci Food Agric

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BackgroundGoose liver oil (GLO) is a solid‐liquid mixture, rich in polyunsaturated fatty acids and high in nutritional value, but poor in fluidity and easily oxidized. Therefore, O/W Pickering emulsions of three polysaccharides and soy protein isolate (SPI) with GLO were prepared to improve the stability of it.ResultsSDS‐PAGE, Fourier transform infrared spectroscopy, and zeta potential revealed that the SPI and complexes with konjac glucomannan, pectin, and guar gum (GG) ranged from 17‐75 KDa, with the site of action being the ‐OH stretch and the amide group, and bound by hydrogen bonding. Adding konjac glucomannan and GG significantly increased the water contact angle of the SPI to 74.1° and 59.0°, respectively. Therefore, the polysaccharide‐protein complexes could enhance the emulsion stability. In addition, the oil‐in‐water (O/W) Pickering emulsions with GLO had near‐Newtonian fluid rheological properties with a significant increase in apparent viscosity and viscoelasticity, forming a dual network structure consisting of a ductile and flexible protein network and a rigid and brittle polysaccharide network. The microstructure observation indicated that the O/W emulsions were spherical and homogeneous. The highest emulsification activity was observed for the GG‐SPI‐GLO emulsions, without significant delamination or flocculation and high oxidative stability after 7 days in storage.ConclusionThese results demonstrate that the construction of SPI‐GG‐GLO O/W Pickering emulsions can stabilize GLO even at high temperatures that promote oxidation.This article is protected by copyright. All rights reserved.

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“…It is well-known that bacterial cultures in foods have cells that are at different physiological states, ranging from live and active to dead bacteria (Figure 1), but the current methods used to determine the amount or physiological impact of bacteria in foods do not quantify these different physiological states (Davis, 2014). The application of culture-independent techniques might help to determine a more accurate picture of the physiological states of the microorganisms delivered by a fermented food (Porcellato et al, 2015;Fan et al, 2021). Importantly, it is not known if the microbe-derived health benefits associated with yoghurt consumption result from only the culturable (live) microbial population.…”

Section: The Interest On Fermented Foods Is Increasingmentioning

confidence: 99%

Fermented foods: a perspective on their role in delivering biotics

Vinderola

Cotter

Freitas³

et al. 2023

Front. Microbiol.

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Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other ‘biotic’ substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented food to be considered a ‘biotic’. Those criteria include documented health benefit, sufficient product characterization (for probiotics to the strain level) and testing. Similar to other functional ingredients, the health benefits must go beyond that of the product’s nutritional components and food matrix. Therefore, the ‘fermented food’ and ‘probiotic’ terms may not be used interchangeably. This concept would apply to the other biotics as well. In this context, the capacity of fermented foods to deliver one, several, or all biotics defined so far will depend on the microbiological and chemical level of characterization, the reproducibility of the technological process used to produce the fermented foods, the evidence for health benefits conferred by the biotics, as well as the type and amount of testing carried out to show the probiotic, prebiotic, synbiotic, and postbiotic capacity of that fermented food.

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A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk

Cited by 19 publications

References 36 publications

A multifaceted investigation of lactococcal strain diversity in undefined mesophilic starter cultures

A multifaceted investigation of lactococcal strain diversity in undefined mesophilic starter cultures

Soy protein isolate–guar gum–goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures

Fermented foods: a perspective on their role in delivering biotics

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